2 lbs beef chuck roast, cut into 1/2 ” strips

salt & pepper

1 T oil

8 oz sliced mushrooms

1/2 medium yellow onion, sliced or diced

1 T butter

2 cloves garlic, minced

1 1/2 T all purpose flour

1/2 cup white wine

2 cups beef broth, divided

3/4 cup creme fraiche or sour cream

1 T fresh chopped chives

salt & pepper

Putting it All Together!
1/ season beef generously with salt & pepper.
2/ heat oil in large skillet over high heat until it’s smoking. Stir in beef. Cook,. stirring continually for 6-7 minutes until liquid has evaporated and meat is browned. Remove meat from pan and set aside. Stir in mushrooms, onion & butter over medium-high heat and cook until vegetables are lightly browned.
3/ add garlic & stir fry for 30 seconds. Stir in flour, cook for 1-2 minutes until incorporated.
4/ stir in wine and 1 cup of the broth, scraping bottom of pan for any browned bits. Bring to simmer and cook for 3=4 minutes.
5/ return beef to pan. Stir in remaining cup of broth and bring to a simmer. Cook on low, partially covered, for 1 hour, stirring every 20 minutes.
6/ stir in creme fraiche (or sour cream). Stir in finely minced chives. Season with salt and pepper. Serve over noodles or rice.

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